Prep Time 10′       Cooking Time 20′         Yields 2 jars
  • 20 large apricots
  • 800 g sugar
  • Juice of 1/2 lemon


  1. Choose ripe apricots without bruises.
  2. Wash the apricots thoroughly and remove the pits.
  3. Place them in a small, heat-resistant container with the sugar.
  4. Cover with plastic wrap.
  5. Leave in the refrigerator overnight.
  6. Stir the mixture once or twice during this period.
  7. Empty the mixture into a saucepan with a thick base.
  8. Once it starts boiling, reduce the heat and simmer over medium heat for about 20 minutes, until the jam coats the back of a spoon when immersed.
  9. During the final boiling, add the lemon juice and boil for 1-2 minutes.
  10. Remove from heat and fill sterilized jars with the hot apricot jam.


Source: Argiro Barbarigou